Art of brewing beer and other liquors.



UNITED STATES PLlENT OFFICE.

FRANK noenRsoN, or STREATHAM, ENGLAND, ASSIGNOR T0 ozo Am LIMITED, 0F

LONDON, ENGLAND. r

ART or BREWING BEER AND OTHER motions No Drawing.

Patented Nov. 22, 1910. 387,141.

T 0 all whom it may concern:

lie it known that I, FRANK RoonRsoN, a subject of the King of GreatBritain, and resident of Wood Lodge, Valley Road, Streatham, Surrey,England, brewer, have invented certain new and useful Improvements inthe Art of Brewing Beer and other Liquors, of which the following is aspecification.

This invention relates to an improvement in the art of brewing, beeralthough itis of general application to cognate processes whereinfermentative action plays an essential part in the production of thearticle to which any such process is directed.

The invention has for its'object to avoid the liability of the yeastbecoming weak, or of being otherwise deleteriously affected byatmospheric influences during the fermenting process or whensubsequently stored, and to enable a uniform and sound article to beproduced the whole year round.

It is well known that in any process in which yeast or other fermentsare employed it is desirable to purify and sterilize the air admitted tothe vessels containing the fermenting liquid so as to avoidcontamination of the yeast by micro-organisms present in the"atmosphere. Such contamination is a frequent source of trouble inbreweries. and is capable of stultifying any system of pure yeastculture such as. that advocated by Hansen and others for the productionof beer of uniform quality and character by the enrployment of yeastproduced from a single cell.

According to this invention access of atmospheric impurities to the wortduring fermentation (as well as to the yeastduring its storage), isprevented by means of surface contact with an atmosphere of purifiedozonized air supplied by means of apparatus capable of producingfiltered and ozonized air free from nitrogen compounds.

The air may be supplied to the fermenting tuns (or other vessels whosecontents it is desired to protect from contamination) through conduitsconnecting the ozonizing apparatus with said vessels which'are eltherclosed in, so as to preclude access of the ambient atmosphere, or arearranged within an inclosed space into which air supplied exclusivelyfrom the ozonizing apparatus is introduced. In the latter case either,open or closed vessels may be employed,- the vessels when closed beingprovided with inlet and outletorifices allowing of the admission to andcirculation of the ozonized air within them. The purified and ozonizedair may be forced into the space inclosing the vessels (or-into thevessels themselves) and drawn oil in a continuous stream, or may merelybe fed to the space or vessels and allowed to remain therein as longasmay be necessary. The supply of this purified and ozonized air is ofparticular utility in the case of the coolers and refrigerators for thereason that the wort is then especially open to aerobiotic attack owingto the fact that it is in a warm condition and passes overthe-cooleran'd refrigerator in a thin layer exposing a relatively largesurface to the .air.

The purified and ozonized air employed as abovehas, in addition to-itsprotective faculty, a remarkable stimulating effect on the yeast, and isthus of especial value during hot seasons as high temperatures tend tolower'the vitality of the organism or render its action sluggish.

I am aware that it has been heretofore proposed to blow ozonized, ;airthrou h a liquid in fermentation processes, but this is materiallydifferent from my'process, according to which the Wort is fermentedinsurface contact only with ozonized air by means of yeast which has beenstored in surface'contact with ozonized air.

Having now particularly described and ascertained the nature of the saidinvention and in what manner the same is to be performed, I declare thatwhat I claim is 1. In the art of brewing beer or other liquors, theprocess of'puri g and ozonizing wort by brin ing an atmosphere ofsterilized ozonized alr intosurface contact only with the wort duringfermentation.

2. In the art of brewing beer or other liquors, the process whichconsists of fermenting a wort in surface contact only with ozonized air"by means of yeast which has been stored in surface contact withozonized air.

, Dated.18th July 1907.

FRANK ROGERSON.

